These Healthy Vegan Rice Bowls are hearty and filling, and they make a wonderful meal prep lunch or dinner!
This low calorie vegan rice bowl recipe is just 438 calories for over 3 cups (that’s a lot!) of yummy plant based ingredients.
It’s easy to make these rice bowl recipes vegan… simply skip the cheese, go heavy on the yummy hearty veggies. And make a super yummy vegan rice bowl sauce recipe.
You can make these white or brown rice bowl recipes in just 30 minutes, from start to finish. Including prep time!
These Healthy Vegan Rice Bowls are just 438 calories… for 3 HUGE cups!
Healthy Vegan Rice Bowls
This article will supply you with everything you’ll need to make vegan and vegetarian rice bowl recipes at home.
From a printable recipe card, to a shopping list. You’ll also find a nutrition label, plus tips on turning this brown or white rice bowl into meal prep lunches or dinners.
What You’ll Find in this Article:
- Ingredients for Vegan Rice Bowl Recipes (shopping list!)
- How to Make Rice Bowl Vegan Recipes
- Healthy Vegan Rice Bowls (recipe card!)
- Nutrition and Calories in Vegan Rice Bowls
Helpful Tip for Shopping: Take a screenshot of the shopping list to your phone. This way you have it at your fingertips the next time you go grocery shopping.
Recipe Card Uses: You can email yourself this recipe card so you can easily search for it (I have a folder in my email just for recipes!) Or print it so you have it handy, and can make notes. You can even pin this vegan dinner bowl recipe to Pintrest so it is safely stored for you.
Up next, a shopping list for this vegan, white or brown rice bowl recipe…
Ingredients for Vegan Rice Bowl Recipes
These healthy brown rice bowls are easy and versatile.
You can try these fun swaps for endless combinations of healthy vegan rice bowls at home… This will supply you with 10 more simple recipes, or countless options for homemade rice bowl vegetarian and vegan recipes.
10 Swaps for More Vegan Rice Bowl Options:
- White Rice in place of Brown Rice
- Cauliflower Rice in place of Rice
- Quinoa in place of Rice
- Acorn Squash in place of Butternut Squash
- Brussels sprouts in place of Butternut Squash
- Pumpkin in place of Butternut Squash
- Sweet Potato in place of Carrots
- Parsnips in place of Carrots
- Almonds in place of Hemp Seeds
- Pecans in place of Hemp Seeds
Shopping List for Healthy Rice Bowls:
Rice Bowl Dressing:
- Orange
- Apple cider vinegar
- Dijon mustard
- Maple syrup
- Garlic
- Salt and pepper
- Extra virgin olive oil
Rice Bowl Ingredients:
- Butternut squash
- Carrots
- Olive oil spray
- Salt and pepper
- Brown or white rice
- Kale cleaned
- 1/2 avocado sliced
- Whole hemp seeds or hemp hearts (optional)
Special Tip: You can find all the measurements in the recipe card below. There you can choose how many servings of these vegan bowls recipes you want to make. It will do all the measurement math for you! All of the ingredients for these vegan Buddha bowls can be doubled or tripled with the click of a button.
Up next, how to make the sauce for rice bowls… and how to meal prep this healthy rice bowl recipe
How to Make Rice Bowl Vegan Recipes
This vegan rice bowl recipe is great for quick dinners (it’s a 30 minute meal!) and for meal prepping too!
Check out these meal prepping tips to make the most out of your homemade rice bowls…
Meal Prep Tips for Homemade Rice Bowls:
- Use the ingredient multiplier in the recipe card below to double or triple the recipe (click 2x or 3x)
- Lay your meal prep containers out in a line. And then divide the ingredients into each container, as directed below.
- Don’t add the dressing though… add it to a small container, and pour it on when you’re ready to eat.
- Get creative and change it up a little every day… You can roast the butternut squash, carrots, plus Brussels sprouts and sweet potato. Then make different combinations for each day (see above for 10 different ingredient swaps).
How to Make Easy Rice Bowl Recipes:
Make the Rice Bowl Dressing:
- Add the orange juice, apple cider vinegar, dijon mustard, maple syrup, garlic clove, salt and pepper to a medium bowl. Whisk together until the maple syrup and mustard are dissolved.
- While whisking, slowly pour the olive oil to the bowl.
- Taste, add more salt or pepper as needed.
Make the Rice and Veggie Bowls:
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Add the butternut squash and carrots to the prepared baking sheet. Spray with olive oil and sprinkle with salt and pepper.
- Bake for 25-30 minutes until fork tender.
- Meanwhile, in a small pot, or rice cooker, add rice and water.
- Bring to a boil on high heat. Lower heat to low, cover and cook until the water soaks into the rice, about 30 minutes. (Or follow rice cooker directions).
- Remove the pot from the heat and fluff with a fork.
- To serve, divide the rice between 2 bowls, top with kale, cooked butternut and carrots and dressing.
- Lightly toss to distribute the dressing, then top the vegan bowls with avocado and hemp seeds.
- Serve hot, or store in the fridge as meal prep lunches or dinners.
Up next, a sharable recipe card for the best vegan rice bowls…
Healthy Vegan Rice Bowls
These low calorie vegan bowls are super filling, and come with very large portions! We know they will fill you up and keep you full for hours.
Try these plant based rice bowls for lunch or dinner… or make for dinner (plus extras) and use the meal prepping tips above to turn them into vegan meal prep bowls for lunch all week long.
The BEST Low Calorie Vegan Rice Bowls
Ingredients
Rice Bowl Dressing:
- Juice of 1 orange
- 1 tablespoon apple cider vinegar
- 1 teaspoons Dijon mustard
- 1 teaspoon maple syrup
- 1 garlic clove minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon extra virgin olive oil
Rice Bowl Ingredients:
- 2 cups cubed butternut squash
- 4 carrots peeled and sliced
- Olive oil spray
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup brown or white rice
- 1 cup water
- 2 cups kale cleaned and sliced
- 1/2 avocado sliced
- 2 tablespoons whole hemp seeds or hemp hearts (optional)
Instructions
Make the Rice Bowl Dressing:
- Add the orange juice, apple cider vinegar, dijon mustard, maple syrup, garlic clove, salt and pepper to a medium bowl. Whisk together until the maple syrup and mustard are dissolved.
- While whisking, slowly pour the olive oil to the bowl.
- Taste, add more salt or pepper as needed.
Make the Rice and Veggie Bowls:
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Add the butternut squash and carrots to the prepared baking sheet. Spray with olive oil and sprinkle with salt and pepper.
- Bake for 25-30 minutes until fork tender.
- Meanwhile, in a small pot, or rice cooker, add rice and water.
- Bring to a boil on high heat. Lower heat to low, cover and cook until the water soaks into the rice, about 30 minutes. (Or follow rice cooker directions)
- Remove the pot from the heat and fluff with a fork.
- To serve, divide the rice between 2 bowls, top with kale, cooked butternut and carrots and dressing.
- Lightly toss to distribute the dressing, then top the vegan bowls with avocado and hemp seeds.
- Serve hot, or store in the fridge as meal prep lunches or dinners.
Nutrition
Nutrition and Calories in Vegan Rice Bowls
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